Lee Cooper

Chef, L’Abattoir

The head chef of L’Abattoir has spent time in the kitchens of several Michelin-starred restaurants in the U.S. and UK, most notably Heston Blumenthal’s The Fat Duck. Upon returning to Vancouver, he accepted the position of sous chef at The Pear Tree Restaurant and was soon headhunted to be part of the opening management team at the Market by Jean-Georges Vongerichten in Vancouver’s Shangri-La Hotel. He is excited to lead a talented young kitchen brigade at L’Abattoir, crafting menus that reflect his favourite dishes and ingredients. Western Living magazine has named the chef as one of its top 40 Foodies Under 40, and the Vancouver Sun ranked him among their top 10 up-and-coming chefs, adding that his cuisine is “casual and refined with an ease in orchestrating flavours, textures, presentation and technique.” EnRoute magazine says L’Abattoir is “the nucleus of modern Vancouver cuisine, the place to take the post-Olympic pulse of the city.”